how to make katz's famous pastrami reuben sandwich
(7 ratings)
Those who arrive in New York City for the first time are often happily directed to Katz's Deli, founded in 1888 and dating to the German (and German-Jewish) heyday of the Lower East Side. The multiplicity of beef brisket presentations is amazing in itself, but load up a sandwich of smoky pastrami and briny brisket on rye or a club roll and experience cured-meat nirvana. The pickles are free (choose a combo of half-sour, sour, and pickled green tomatoes), and you don't need anything else except for a can of Cel-Ray soda. (That means skip the limp, greasy fries. Believe me, you don't need the ca
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(7 ratings)
yield
1 or 2
prep time
10 Min
method
No-Cook or Other
Ingredients For how to make katz's famous pastrami reuben sandwich
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10 -12 oz10-12 oz. katz's pastrami (or of your own choosing)
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handful of sauerkraut
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4thin slices of swiss cheese
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dash of russian dressing (homemade preferred)
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2 sliceseedless rye bread
How To Make how to make katz's famous pastrami reuben sandwich
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1Melt Swiss cheese. Once it's melted, add it over a plate of sauerkraut. OR, since this makes no sense, just put the cheese over the sauerkraut, nuke it and then slid it all onto the sandwich. That makes more sense to me.
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2Add sauerkraut and cheese to delicately sliced pastrami that rests atop a single slice of rye.
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3Smother the other slice of bread with Russian dressing. Close the sandwich and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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